Buttery White Chocolate Blueberry Cookies
Buttery white chocolate blueberry cookies are crispy, chewy, filled with blueberries and white chocolate and ready in less than ½ an hour.
Now, if you haven’t read my Buttery Sultana Cookies post, you may not know what the glucose was all about. Supposedly (from my limited research), glucose is used in commercial baking to assist with the texture and prolong the life of baked goods, so I added the glucose to that recipe.
So, I added glucose to the first recipe, when trying to recreate the Marks and Spencers All Butter Cookies from my childhood. Well my version worked so well that mum and I have decided it’s actually better. You may think we are biased but mum is always very honest with me about my recipes, so I know she speaks the truth when she said mine were better. Having now had the chance to to try them side by side, I agree.
I purposely left the the glucose out of my blueberry cookies for a few reasons. Firstly, it’s extra sugar that if is unneccesary, then why use it. Also, I wanted to make the recipe easier to make and lastly I wondered if the glucose actually made any discernible difference. I couldn’t notice any difference at all. The cookies still have the same perfect, crispy-edge, chewy-centre texture aaaaannd after 4 days, tasted as good as the day I made them.
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